Italian Sausage with Roasted Peppers from The Art of Charcuterie by The Culinary Institute of America
Home cured duck prosciutto for this month's Charcutepalooza.
Home Cured lamb prosciutto. Recipe and tips on curing meat at home.
Chicken liver and mushroom pate - making charcuterie at home
Adorable heart shaped gingerbread cookies perched a glass of milk. They were made for dipping!
Tiny and Cute cupcakes
Babybel Cheese Santa
Expelliarmus Bentokus! This little onigiri wizard charms your appetite.
Learn how to dry cure a lamb leg at home!
Thanksgiving turkey sandwich!
Chocolate Cupcakes for our Princess
How to make your own pancetta, or taking bacon to another level.
Babybel cheese ladybug
One wiener dog = 2 crabs + 2 octopus
Mini piggy donuts!
How to make blood sausage: Vietnamese style!
Mummy cupcakes...an easy last minute Halloween dessert.
Who knew that the simple act of making homemade beef jerky could put you on the cutting edge of the charcuterie trend?
Chorizo sausages made with love
Kuih Keria (Malaysian Sweet Potato Donuts): My first experiment with my new mini deep-fryer and a recipe for Kuih Keria, a traditional Malaysian snack.
Bring the Magic of Disney into your kitchen with these Mickey & Minnie Mouse Chocolate Covered Apples!
Chinese Roasted Duck and a few aromatics put a twist on a charcuterie favorite...Asian Duck Rillettes
How to make bresaola at home. This classic air dried beef round is easier than you might think to make at home!
Get ready for Halloween with these cute and tasty candy ghost treats!
gorgeous and sweet date balls covered in coconut and ready to be eaten or given away as a gift
Homemade Moroccan Spiced Sausages
A video post showing how to make the classic dry cured pork loin - lonzino
Matcha & white chocolate macarons. I'd choose this over a half naked hot man. Maybe.
Happy Autumn! Whoooo's up for a celebration?
A morish and elegant combo of chocolate and orange in mini bites.
Three mice in rollups bento.
charcuterie: great with Bordeaux, red or rosé, especially when all homemade by the vigneron himself...love this story about small, family-run estates (and a list of 10 wines at the end)
Triple Berry Curd filled Almond Financier Petit Fours covered with a pink poured fondant. A Daring Baker's Challenge.
Who wouldn't enjoy Kai-Lan and her animal buddies in their bento lunch?